Roasted Beet Salad with Goat Cheese

Name: Roasted Beet Salad with Goat Cheese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ cup fresh orange juice (or a half-and half mixture of lime juice and orange juice); 2 tablespoons honey or maple syrup; 1 tablespoon white wine vinegar; 1 teaspoon crushed toasted cumin seed or ground cumin; 1 teaspoon teaspoon Alepppo pepper or 1/2 teaspoon crushed red chili; ½ teaspoon salt; ⅓ cup extra-virgin olive oil; 3 golden or red beets (tops and tails trimmed); 2 large carrots (sliced into thin coins); 1 tablespoon extra-virgin olive oil; Flaky sea salt; 3 oranges or tangerines — try mixed varieties like blood orange, Cara Cara and mandarins (divided into segments); ½ cup shredded red cabbage or radicchio; ½ red onion (thinly sliced); 3 scallions (white and green parts thinly sliced); ½ cup cooked or canned chickpeas; 3 cups bibb lettuce, arugula, spinach or a mixture; 4 ounces soft goat cheese ( crumbled); ¼ cup chopped pistachios; Small handful of fresh cilantro, dill or parsley sprigs